Big Fluffy Pancakes

These are the thick and fluffy kind. Great Sunday morning treat.

1 cup sifted flower
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 egg
1 cup milk
2 rounded tablespoons sour cream (sounds strange, trust me!)
2 tablespoons melted butter - cooled

Put dry ingredients into a mixing bowl.
Beat together the egg, milk and sour cream. Stir this into the flour mixture.
Add melted butter and beat with a whisk until smooth.
Drop a small spoonful onto a hot frying pan. If the mixture is too thick so that it doesn't spread, add more milk one tablespoon at a time.
Serve the pancakes with style, while singing the famous "pancakes, pancakes, sweet potato pie, pile them up, pile them up, pile them to the sky. Filipule, filipula, filipule, filipulaaaaaaaa....and so on"
This should yield 6-10 pancakes. Depends who's cooking and how many of those pan sized big boys that are made.
Serve with crisp rashers of bacon, fresh fruit and loads of maple syrup. After all pancakes are simply the vehicle for maple syrup.

6 Eggs
2 teaspoons of Chilli Sauce (put some love in the boring old regular scram eggs)
1 teaspoon tomato paste
1 tablespoon of butter
½ cup tomato diced
Dash salt and pepper
¼ teaspoon chopped basil

In a bowl, beat eggs with chilli sauce and tomato paste.
In a frying pan, melt the butter and cook the eggs over medium heat. Stir from time to time. Halfway through the cooking process, add tomatoes. Season with salt, pepper and basil.
Tip: Keep stirring the eggs as they cook to remove all the traces of the white and to keep the mixture from browning. Keep an eye on the cooking so as not to over cook and remove from heat while not yet cooked if planning to leave in the frying pan while waiting for your coffee or toast to be made.

Scrambled Eggs with Sausage

2 tablespoons of oil
1 teaspoon of butter
6 eggs, salt and pepper
6 sausages cut into pieces
1 shallot chopped (or spring onion)
1 clove of garlic finely sliced

In a skillet heat oil and melt butter. Sauté sausage until lightly browned. Add shallot, garlic and cook for 30 seconds. Lightly beat eggs in a bowl. Pour over sausage mixture. Season with salt and pepper. Cook over medium heat, stirring all the time.

Stuffed Omelette

To transfer the omelette smoothly from the pan to the hot serving dish, tip the skillet and let the omelette slide out.

6 eggs
¼ cup of milk
½ clove garlic finely sliced
1 shallot finely sliced (or spring onion)
Salt & pepper
2 tablespoons butter
Grated parmesan cheese (or just what ever cheese you have in the fridge)
Chopped parsley

In a bowl beat eggs with milk, garlic and shallot. Season with salt and pepper.
In a frying pan, melt one tablespoon of butter and sauté egg mixture over medium heat. When cooking is three quarters done, sprinkle with parmesan and parsley.
Continue cooking until omelette is done, then fold the other side over. Slide omelette onto serving dish.

Tip: You can place the omelette and pan under a grill in the oven when half cooked for nicely golden browned omelette as an alternative.

French Toast

This is a handy substitute for pancakes and makes a nourishing breakfast.
2 eggs beaten
1 cup milk
½ teaspoon vanilla
Pinch of cinnamon
½ teaspoon cocoa
8 slices bread
3 tablespoons butter or margarine

In a bowl, combine eggs, milk, vanilla, cinnamon and cocoa.
Soak bread slices in mixture, drain. Melt butter in a skillet and toast each slice of bread on both sides until golden.
Serve with maple syrup, honey or stewed fruit sauce.

Sunday Morning Life Saver

If the pantry is empty, run to the Dairy/Corner Shop for the ingredients. This will fire up to 10 people and cure the hangover or lay the foundations for a big day. NB: Prepare the night before if possible.

16 slices white bread
1 large packet bacon pieces
6 eggs
½ teaspoon salt and pepper
1 teaspoon dry mustard
Thin cheese slices from block or pre-sliced will do.
¼ cup finely chopped green pepper
1-2 teaspoons Worcestershire sauce
3 cups milk
¼ pound butter or margarine
Cornflakes for sprinkling over the top.

To go into a 230mm x 330mm buttered baking dish. (A roasting pan will do if that's all you have in that size)
Put 8 pieces of bread to cover the baking dish entirely. Cover bread with bacon pieces. Lay slices of cheese on top of bacon. Cover with slices of bread to make a sandwich. In a bowl, beat eggs, salt & pepper, add mustard, onion, green pepper, Worcestershire, milk.
Pour liquid mixture over bread sandwiches, cover and let stand in fridge overnight. In the morning melt ¼ pound butter and pour over the top.
Sprinkle cornflakes or similar cereal over top. Bake 1 hour at 150c.
Let sit for 10 minutes before serving.